Picanha is a Brazilian BBQ. A Rump Cap Roast is sort of the
same but done under a grill rather than on a BBQ. Without any shadow
of a doubt this is the tastiest piece of meat on a cow. The first
issue is getting a rump cap. Basically buy a whole rump and remove
the top or cap. Then slice the rest for steaks and use the offcuts
for mince or sausages.
There are two things that are most important. First, it needs to be a top quality rump. Second, it needs to be very well aged. Otherwise the rump cap can be a bit tough and stringy. Past that this is really easy to cook and difficult to make a bad one. Rare, medium, well done and overdone. All good. Because of the triangular shape you can get everything from rare to well done in one roast. Slice it up, put it on a serving tray and let people decide how they like their meat. You will collect 200ml - 300ml of beef fat. Great for making Tallow. This is just enough for 4 people.
Ingredients
1.5kg Rump Cap
2 Tbs Salt
3 Tbs Flour
1 Beef stock cube
Vaccuum seal and age the rump cap at least 2 - 4 weeks in the refrigerator.
I like to serve with a thick gravy made with the pan juices and some flour and beef stock. The gravy I make for this is almost a paste in consistency.
Method::
Cut diagonals deeply into the fat but not into the meat. Sprinkle the salt over and let stand 1 hour
Set the roast on a rack in a roasting pan, fat side up 200mm below the griller element.
Set the oven mode to Grill - High. Grill on high so the fat renders and crisps. 45 minutes.
Cook till the internal temp is >42° in the thickest part
Let rest covered for more than 30 minutes before carving
Because of the top down cooking style and triangular shape the temp can rise by as much as 10°- 12° when resting. My target temp is 58° after resting.
Thick beef gravy. Drain off most of the beef fat, leaving about 4 tablespoons. Sprinkle with 3 Tbs of flour and rub into the beef fat, scrapping the pan.
Dissolve a beef stock cube in 1 cup of boiling water and mix into the gravy to make a paste.
Add more hot water as required and pour into a small saucepan. Bring to a boil and put into a service jug.
If its thick enough you will need a spoon to serve it. No extra seasoning should be needed.
There are two things that are most important. First, it needs to be a top quality rump. Second, it needs to be very well aged. Otherwise the rump cap can be a bit tough and stringy. Past that this is really easy to cook and difficult to make a bad one. Rare, medium, well done and overdone. All good. Because of the triangular shape you can get everything from rare to well done in one roast. Slice it up, put it on a serving tray and let people decide how they like their meat. You will collect 200ml - 300ml of beef fat. Great for making Tallow. This is just enough for 4 people.
Ingredients
1.5kg Rump Cap
2 Tbs Salt
3 Tbs Flour
1 Beef stock cube
Vaccuum seal and age the rump cap at least 2 - 4 weeks in the refrigerator.
I like to serve with a thick gravy made with the pan juices and some flour and beef stock. The gravy I make for this is almost a paste in consistency.
Method::
Cut diagonals deeply into the fat but not into the meat. Sprinkle the salt over and let stand 1 hour
Set the roast on a rack in a roasting pan, fat side up 200mm below the griller element.
Set the oven mode to Grill - High. Grill on high so the fat renders and crisps. 45 minutes.
Cook till the internal temp is >42° in the thickest part
Let rest covered for more than 30 minutes before carving
Because of the top down cooking style and triangular shape the temp can rise by as much as 10°- 12° when resting. My target temp is 58° after resting.
Thick beef gravy. Drain off most of the beef fat, leaving about 4 tablespoons. Sprinkle with 3 Tbs of flour and rub into the beef fat, scrapping the pan.
Dissolve a beef stock cube in 1 cup of boiling water and mix into the gravy to make a paste.
Add more hot water as required and pour into a small saucepan. Bring to a boil and put into a service jug.
If its thick enough you will need a spoon to serve it. No extra seasoning should be needed.
Rump Cap Roast or Picanha BBQ
One of the best Roast Recipes
One of the best Roast Recipes
Scooter City Classic and New Recipes